This post may contain affiliate links. Read our privacy policy.
Oatmeal Peanut Butter Banana Muffins made with whole grain oats, ripe bananas, no added sugar, flour or dairy! A wholesome muffin recipe that combines two classic household favorites: banana bread with peanut butter in muffin form!
If you’ve been around The Roasted Root for quite some time, you know I’m all about cozy quick bread recipes and muffins to have on hand for everyday enjoyment. Life is simply too short to not enjoy a fluffy bite of perfectly sweet dreaminess.
And even better when said dreamboats are made with all whole food ingredients.
Well, this just in. Inspired by my Peanut Butter Banana Bread, these oatmeal peanut butter banana muffins are the muffin version of my original recipe. They are just as tasty with the added benefit of being conveniently portable as a grab-and-go snack.
Made with whole grains, no added sugar, and all wholesome ingredients, this easy muffin recipe is the perfect healthy snack for those who love a sweet treat between meals. For me, they are just the right amount of sweetness.
They are ideal for the health-focused peanut butter lover who also gets a kick out of banana bread. Easy to make in bulk, simple to customize and so enticing on the taste buds, I see these muffins as an instant family staple for a quick breakfast or a great snack.
Let’s discuss the wholesome ingredients for this healthy muffin recipe. The full ingredient list can be found at any grocery store.
Ingredients For Peanut Butter Banana Muffins:
Overripe Bananas: The star of the show here, we need two to three ripe bananas. Be sure to use bananas that have lots of brown spots, signifying that they will add plenty of natural sweetness and moisture to the muffins.
Creamy Peanut Butter: Why add peanut butter to banana bread muffins? Peanut butter brings a rich peanut butter flavor and also fat content and moisture, which contributes to the moist crumb and delicious flavor.
Quick Oats: Taking the place of regular flour, we blend up some quick oats or rolled oats to create oat flour. This whole grain replacement for all-purpose flour adds complex carbohydrates and some dietary fiber.
Be sure to use certified gluten free oats to make gluten free peanut butter banana muffins. I use gluten-free sprouted oats.
Egg: We need one single egg to help the batter rise.
Ground Cinnamon: Warm cinnamon pairs magically with both bananas and peanut butter to add more nuance to the muffins.
Baking Powder: The leavening agent that helps the batter rise and bake evenly.
Sea Salt: Be sure to include the salt, as it enhances all of the flavors and makes the muffins taste sweeter without the need for excess sugar.
Chocolate Chips: While optional, chocolate chips contribute more sweetness to the muffins and little pockets of chocolate gooey goodness.
Recipe Customizations:
- For sweeter muffins, add ¼ cup of any kind of granulated sugar, such as regular white sugar, brown sugar, coconut sugar, or sugar-free sweetener. To keep them refined sugar-free, stick with coconut sugar or a couple tablespoons of pure maple syrup.
- You can use up to 1.5 cups of mashed ripe bananas, so if you have extra bananas, feel free to add another one.
- Swap the avocado oil for melted coconut oil or ½ cup of melted butter.
- If you aren’t into peanut butter, make my Banana Oat Muffins, which contain all the same ingredients as this recipe, minus the peanut butter.
Now that we’ve covered the basic ingredients, let’s bake a batch of these easy peanut butter banana muffins.
How to Make Peanut Butter Banana Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 to 12 paper liners.
Mash the bananas in a large bowl until creamy.
Add in the peanut butter, avocado oil, vanilla extract, and egg and mix until the wet ingredients are combined.
Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms. Add the baking powder, cinnamon, and sea salt to the blender and blend a little longer until all of the dry ingredients are combined.
Pour the flour mixture into the mixing bowl with the banana mixture and mix well. Stir in the chocolate chips.
Fill the prepared muffin cups all the way up with muffin batter for 9 large muffins, or ⅔ or the way up for 12 smaller muffins.
Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffins test clean.
You can check their internal temperature for doneness to verify whether or not they are cooked through by inserting a thermometer into the center of a muffin. The muffins are fully baked if they are at 190 degrees Fahrenheit or higher.
Allow the muffins to cool completely to room temperature in the muffin tray before peeling off a muffin liner to eat a muffin. If you try peeling the muffins while they are still warm, you will lose much of the muffin to the liner.
Storage Options:
- Room Temperature: Store muffins in an airtight container or a zip lock bag on the counter for up to 3 days.
- Refrigerator: Refrigerate muffins for up to 1 week in a sealed container.
- Freezer: For longer term storage, transfer leftover muffins to a freezer-safe bag and freeze for up to 2 months.
Your ticket to peanut butter and banana bliss is through these lovely lumps of joy!
If you enjoy baking homemade muffins, also try these reader favorites.
More Muffin Recipes:
- Double Chocolate Pumpkin Muffins
- Coffee Cake Muffins
- Blueberry Cottage Cheese Muffins
- Almond Flour Cranberry Orange Muffins
- Paleo Morning Glory Muffins
Your next easy breakfast or afternoon snack awaits!
Oatmeal Peanut Butter Banana Muffins
Equipment
Ingredients
- 2 large ripe bananas, mashed (1.25 cups)
- ½ cup unsweetened creamy peanut butter
- ⅓ cup avocado oil, *
- 2 tsp pure vanilla extract
- 1 large egg
- 1 ⅔ cups quick oats, **
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp sea salt
- 1 cup chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 to 12 paper liners (depending on the size of muffins you prefer).
- Mash the bananas in a large bowl until creamy. Add in the peanut butter, avocado oil, vanilla extract, and egg and mix until the wet ingredients are combined.
- Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms. Add the baking powder, cinnamon, and sea salt to the blender and blend a little longer until all of the dry ingredients are combined.
- Pour the flour mixture into the mixing bowl with the banana mixture and mix well. Stir in the chocolate chips.
- Fill the prepared muffin cups with muffin batter. You can make 9 to 12 muffins, depending on how much you fill the muffin cups.
- Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffins test clean. You can check their internal temperature for doneness to verify whether or not they are cooked through by inserting a thermometer into the center of a muffin. The muffins are fully baked if they are at 190 degrees Fahrenheit or higher.
- Allow the muffins to cool completely to room temperature in the muffin tray before peeling off a muffin liner to eat a muffin. If you try peeling the muffins while they are still warm, you will lose much of the muffin to the liner.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Frequently Asked Questions:
Yes! Feel free to replace the peanut butter with almond butter or cashew butter. Just note that the flavor of the muffins will change to mostly banana flavor.
Sunflower seed butter works too, but be sure you love the flavor of it, as you will be able to taste sunflower seed butter.
Yes! Simply swap out the oats for 2 cups of gluten-free all-purpose flour or regular all-purpose flour.
If you have your own oat flour, use it instead of blending the oats.
Super yummy and satisfying! Only change was swapped fat free skyr for the avo oil. With the fat in the peanut butter the oil was not missed. Moist, tender muffins that feel indulgent. Great recipe!
These muffins are moist and full of flavor. We wanted something to snack on that was slightly sweet but hearty. This recipe was perfect for us!
I’m so happy to hear that! I love that they can be adapted with various additions and that the level of sweetness can be adjusted too. I’m always partial to less sweet treats, so I’m happy to hear the muffins were sweet enough for you too!
I made these 2 days ago and they’re perfect! I did add about 2 TBSP of maple syrup because we’re having a very cold, snowy winter and I need a little extra TLC. This recipe is excellent, and as a bonus, it’s quick and easy. *****
Aww, I hear ya! I’ve been craving sweet treats lately too…you gotta do what you gotta do! Stay warm!
Can you freeze the muffins?
Hi Ibi! You certainly can! I freeze them in a large zip lock bag (a freezer bag works best) for up to 2 months. Enjoy!
What if you don’t have an egg?
What can you use instead of egg?
You can use a flax (or a ground chia) egg. I don’t have the exact measurements on hand, but you can Google flax egg.
Appreciate you jumping in here, Ann! 🙂
Hi there! You can replace the egg using any egg replacer, including a flax egg, chia egg, or use a powdered egg replacer like Bob’s Red Mill. Let me know if you have any other questions, and I hope you enjoy! 😀
For a flax egg, mix 1 tablespoon of ground flax seed with 3 tablespoons of water in a small bowl and stir well. Allow this mixture to sit for 15 minutes, stirring occasionally. Use it just as you would a beaten egg 🙂
What if you don’t have an egg?
Would love to try this recipe. Do you think you could use regular whole grain sprouted oats for this? I was thinking of blending the oats into oat flour first? I don’t buy quick oats and have tons of sprouted oats on my shelf.
Hi Mary Beth! I use sprouted oats and the muffins turn out great! As noted in the instructions, I do recommend blending the oats in a blender first, until they reach a similar consistency as flour 🙂 Let me know if you have any other questions!